Green beans almondine is a classic; and in this recipe video, I show you how to make them. Green beans make a great vegetable side dish for so many meals, and through the simple act of adding a few almonds, and a bit of butter, you elevate the dish in both flavor and “class”. For this version, I blanch the
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Recipes and Techniques
In this cooking video, I show you how to blanch (also called par boil) green beans. It’s pretty much the same technique I use across most of my green vegetables; it’s very simple to do; and it helps ensure that you have bright green, properly cooked green beans. Blanching green beans can also be a great time saver, as you can blanch the beans well ahead of when you actually need them, and the
Potato dishes come in all kinds of shapes and sizes….and recipes. Some of those recipes, like potato lyonnaise, require that you slice the potatoes into a thin disks. While professional chefs and many experienced home cooks might use a mandoline, most folks don’t have one, and have to rely on a standard chef’s knife. In this cooking video, I show you ho
Come Spring, two of my favorite culinary pleasures are grilling and asparagus. so, in this recipe video, you probably know where I’m going…yes, grilled asparagus. I love asparagus prepared just about any way, shape or form, but grilling is definitely one of my favorites. The char and smokiness that you get from grilling, really adds to the flavor of the asparagus, and make it a lot more inte
As the seasons change, so do my pizza ingredients. This recipe, Asparagus Mushroom Pizza is perfect for spring or summer, when the Asparagus is tasty and in season. The basic techniques are the same, but the asparagus gives the pizza a fresh grassy taste, that offsets the earthy rich mushrooms. This is a good pizza to play around with the chesse as well.
In this cooking video, I show you how to brine a chicken. Why bring a chicken you ask? Well, the best reasons are flavor, and moisture…which, when it comes to chickens, are pretty darn important. While I don’t use the technique every time I roast a whole bird, I do try to do it whenever I have time. Brining is not hard or complicated, and it doesn’t required a lot of “active” time - where y
Here is a simple technique video where I show you how to clean a chicken. I end up cooking a whole roasted chicken at least once a month, and I gotta say, my least favorite part, every single time, is pulling that chicken out of the bag, getting the "parts" out of the cavity, and getting it clean. But, you gotta do it and frankly, if your know what you're doing, it o
One of my wife’s favorite Sunday dinners is roast chicken, and as I’m quite fond of them too, I’m probably roasting a bird a least one a month. I think roasting them whole is the best way to highlight the natural flavor of chicken, but also enables you to add little twists through the addition of herbs, spices, vegetables and other ingredients.
Whenever I cook a whole chicken, or really just about any chicken on the bone, I like to brine the chicken. Brines, really just a mixture of water, sugar and salt, are a great way to add additional moisture and flavor to meat like chicken. They also work really well with pork, and you can find a similar pork brine here. In